Fall is the perfect time to enjoy pumpkin in all its delicious forms. One way to enjoy it is to concoct a fabulous, easy dinner recipe with this take on the classic Butternut Squash and Sage Pasta using pumpkin puree instead of squash. In just 30 minutes, you've got the quintessential fall recipe!
Here, pumpkin purée is combined with fresh Canadian garlic and herb cheese (and a hint of chili for a bit of a kick) to create a creamy sauce that coats the pasta perfectly. Leftovers from this perfect fall recipe (if there are any!) will be delicious the next day, especially if you sprinkle them with a bit of cheese before reheating. Don't wait to try out this incredible and easy pumpkin recipe!
- Prep: 10 minutes
- Cooking: 20 minutes
- 1 lb (454 grams) Short pasta
- 8 cups (2 l) Water
- 2 tbsp (30 ml) Sea salt
- 2 tbsp (30 ml) Canadian salted butter
- 10 leaves Fresh sage
- 4 cloves Garlic, minced
- 1 cup (250 ml) Pumpkin puree, plain and unsweetened
- 2.6 oz (74 grams) Canadian herb and garlic cream cheese
- ½ cup (125 ml) Reserved pasta water
- ½ tsp (2.5 ml) Red chili flakes
- ¼ tsp (1 ml) Ground nutmeg
- 1 tsp (5 ml) Sea salt
- ⅓ cup (80 ml) Canadian heavy whipping cream
DID YOU KNOW?
When you see the Blue Cow Logo on a product, it means it's made with 100% Canadian quality milk that meets some of the highest standards in the world.
Boil the water in a large pot, over medium heat. Once boiling, salt the water and add the pasta. Cook the pasta according to the package instructions. Reserve ¾ cup of pasta water, drain the pasta, and set aside.
Heat a large skillet over medium heat. Add Canadian salted butter to the skillet, and let it melt. Toss in the sage leaves, and let them dry until slightly crisp.
Add the minced garlic to the sage and butter in the skillet. Lightly saute until the garlic is lightly browned, and fragrant.
Add pumpkin puree to the skillet, and combine well with the garlic, butter, and sage. Allow the pumpkin puree to cook for 2-3 minutes, while stirring often. The puree should thicken slightly, as the water will evaporate out of it.
Pour ¼ cup of the pasta water into the skillet, to loosen the pumpkin puree mixture slightly. Mix well. Add the Canadian herb and garlic cheese to the pumpkin puree, and stir to melt the cheese into the pumpkin puree.
Pour the heavy cream into the skillet, and stir well. Season with salt, nutmeg, and red chili flakes. Cook through for 2 minutes.
Mix the pasta into the sauce, adding pasta water a little bit at a time. Stir the pasta water into the pasta, to create a smooth and silky sauce. Remove from the heat, and serve.